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Saturday, May 8, 2010

Strawberry Yogurt Pie (Mansikkapiiras) - Pink Saturday

From the kitchen of One Perfect Bite...It's been a while since we've had a real "peasant" style dessert. While local berries won't be in markets for another six to eight weeks, the strawberries that are available to us are passably good. Years ago, I regularly made a dessert from Finland that used thick yogurt and blueberries to make a light custard pie called Mustikkapiiras. The custard filling covered a layer of berries that was baked in a cookie crust. It was light and not too sweet. The recipe I used came from the Moosewood Restaurant. I must admit I've played with this one. The recipe, as written, produced a scant amount of custard, so I've doubled the ingredients to produce a thicker layer of filling that gives this homely dessert more eye appeal. While any type of berry can be used, it's especially nice with seedless blackberries or strawberries. When strawberries replace blueberries, the Mustikkapiiras becomes a Mansikkapiiras. Here's the recipe I've adapted from the Moosewood original.

Directions:1) To make crust: Butter and flour a 9-inch quiche pan with 1-1/2-inch sides. Preheat oven to 350 degrees. Using an electric mixer, cream butter and sugar. Add egg, and blend well. Combine flour and baking powder and sift into wet ingredients to form a soft dough. With flour dusted fingers, pat dough into bottom of prepared pan. Push dough up to cover sides of the pan. Refrigerate while making custard.2) To make custard: Mix eggs, sugar, yogurt, lemon juice, vanilla extract, almond extract and cornstarch in a medium bowl. Beat until smooth. Place berries in bottom of pie shell. Pour in filling and smooth to coat berries. Bake for 50 - 60 minutes, until crust is browned and custard has set. Chill well before serving. Yield: 8 - 10 servings.

39 comments
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Yum, I love baking with greek yogurt. It resembles quark cheese which is essentially what I grew up with and I prefer the lightness it gives a "cheesecake". Great recipe, can't wait to try it myself. :o)

Mmm, delicious! I've actually made this dessert from the Moosewood cookbook! I have notes on the recipe that I made it 8/09 and we enjoyed! My husband and I stopped in Ithica on the way home from our son's wedding last September. We had dinner at the Moosewood Restaurant. It's in the original place, still co-owned by a number of people and delicious.

I love the sound of this. My husband's Mother was Finnish. Her family settled in the UP of Michigan and had a bakery called Trennary Bakery. Her father made something called Trenary toast which is still available by mail order today.

That does look delicious:) I'm guessing you would call it Mansikkapiiras (strawberry=mansikka) I've had terrible luck with strawberries this year, but I do have plenty of Huckleberries in the freezer....I just might try the blueberry recipe. Thanks for sharing:)

Once again Mary..you have made a dish look so good, that I'm just instantly wanting what you're featuring..and again..I so enjoy the background you present. I just love reading along.. Happy Pinks.. and have a most blessed and wonderful Mothers Day..

Yummy! I've been looking for mre dessert recipes for the berries that are just starting to come out and this will make the list! Great that you use yogurt in it as I can replace it with lowfat fromage frais so husband won't complain! Beautiful!

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